A little bit about egg labeling- what does cage free really mean?

I just read a short but interesting article on the definitions found on egg cartons.

See: Lexicon of Sustainability: Cage free vs. pasture raised

Image via Wikipedia

People want to know how their eggs are produced and what kind of living conditions the chickens are subjected to. I agree that this information is very important and questions should be asked. Every animal has certain requirements for a healthy and satisfying life and chickens are no exception. A chicken who is raised in such a way as to be active, healthy and content will provide the best nutrition for the people who consume their meat and eggs.

A chicken who is unhealthy or stressed out will produce a lot of stress hormones just as people do- and these hormones are passed along through the eggs and meat to our dinner table. It doesn’t take a lot to imagine that this would not be as beneficial to our bodies than what happy, stress free chickens have to offer.

So what are we doing to keep our birds healthy and contented? We give them a very safe shelter at night and then let them go wherever they need to go during the day. Sure we lose a lot of chickens (which in return is very expensive), but the overall happiness of the flock is worth it.

Animals are also a product of what they eat. You feed chickens a healthy food, they make healthy meat and eggs. None of that cheap seed meal based food imported from China for the birds on our ranch! We try to grow as much healthy, pesticide free food as we can for them. Next, we sprout healthy grains that are not only green but highly nutrient dense. Finally, we supplement all that free ranging, bug eating behavior with the best packaged grain that we can afford making sure that they have enough healthy calories to stay active during the day and warm at night.

So I guess our hens are “free ranged” plus!

(like us on Facebook at Clerici Chicken Ranch for updates and availabilities)

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Blog Review: Big Red Kitchen

Braised Chicken in Milk- Recipe and Tutorial

I love finding a new blog, especially one that comes with so many great ideas to try out. Click on the picture above to visit their site.

This week I am totally in love with PVC pipe. I know that may not be the best environmental choice, but sometimes when you are on a tight budget it is the best choice. Her dad built her a PVC cover for one of her raised beds that I am going to adapt for my garden!

AND she has some delicious and practical recipes. Try this yummy variation on baked chicken!

Like Meatball Soup? You’re gonna love Nick Stellino’s healthy and delicious version!

I love Nick Stellino’s recipes so naturally I wanted to try this soup. I already had chicken broth from boiling down the bones and gizzards. I deboned some chicken thighs and threw them in the food processor for the ground chicken.

Of course, the breadcrumbs from the barley bread make any recipe great. Throw in the farm eggs, celery, carrots and herbs from the garden and we almost have all the ingredients on hand! Actually the only thing I had to buy was the cheese as I have barley in the pantry and make soy milk at home.

The result? Delicious. I did add some chopped chard as I had some growing. Loved the flavor- just the recipe for a cold day!

Here’s the link: Fragrant Chicken Soup with Meatballs

The Best Leftover Chicken Soup Recipe

In case you are wondering what to do with leftover chicken, here is our favorite recipe for:

Clerici Chicken Ranch Mexican Chicken Soup

1 Tbsp Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large red bell pepper, diced
4 cups chicken broth
1/3 cup fresh lime juice
½ to 1 cup leftover chicken, chopped

1 cup cooked rice
1 cup tomatoes, chopped
½ cup cilantro, chopped

salt and pepper to taste

 In a large saucepan, heat oil and then sauté the onion, garlic and bell pepper until softened.

 Add the chicken broth and bring to a boil.

Add the lime juice, chicken and rice. Bring back to a boil.

Add the tomatoes and the cilantro and turn off the heat. Put a lid on the pot and
let it stand for about 5 minutes and then serve!

Note: Add 1 more cup of chicken broth or water and ½ cup of very small pasta

(We like alphabet) for a heartier soup!

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Fresh Chicken is here! Fryers available this weekend.

Image via Wikipedia

Hooray!

We have fryers this weekend. That means the very young birds that are so tender you can use them for fried chicken, stir fries, sautés- whatever you like.

The weight on these marvelous birds comes in at (approximately) just under 3 pounds.
Of course, we still recommend that you cook them at a little lower temperature than store bought chickens (and for slightly longer). After all, they actually get to use those muscles!

And of course, we strictly follow food safety measures as set out by the USDA in handling your poultry.
If we wouldn’t put it on our table, we won’t have it on yours!

 

Just $4.99/lb for whole or halved chickens or $5.49/lb for custom cut.

Call ahead to be sure yours is available! 707 251-8991.
Don’t forget to order some wholesome barley bread ($6.00/fresh) to go with your meal!

Goat Ranch Summer Carrots in Garlic Vinegar Marinade

 

OK- Fancy name for pickled carrots, but this version is fresh and soooo good they won’t last long in your fridge at all!

We grow our own carrots, garlic, italian seasonings and bay leaves here on the ranch and don’t use any chemicals or other nasty stuff, only healthy food!

Be sure to make these at least the day before so they have plenty of time to develop flavor.

Recipe:

•1 lb carrots, peeled and cut into sticks about 3-4 inches long
•1 1/4 cups water
•1 1/2 tablespoons kosher salt
•1 cup cider vinegar
•1/4 cup sugar
•2 garlic cloves, cut into quarters
•1/2 teaspoon cumin seed
•1 teaspoon italian seasoning
•2 bay leaves

Bring a medium-sized pot of lightly-salted water to a boil.

When the water boils, drop the carrots in and simmer for one minute. Strain the mixture into a colander and rinse under cold water. Drain thoroughly.

Meanwhile, heat the remaining ingredients in the pot. Once it begins to boil, reduce the heat and simmer for two minutes.

Remove the liquids from the heat, add the carrot sticks.

Cool the carrots until room temperature, then put them into canning jars and secure the lids tightly.

Store in the refrigerator for up to 4 weeks.

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Summer is here, it’s frittata time again

A Frittata is an Italian version of an omelette.

The preparation is slightly different as frittatas are usually started on the stovetop and finished under a broiler.

The result is an egg dish that is firm, and nicely brown on the top and edges. Frittatas require an ovenproof skillet for preparation, but no other special equipment. These are great dishes to highlight fresh, seasonal ingredients or a perfect way to utilize leftovers.

Frittatas are perfect for breakfast, brunch, lunch or dinner. Once cooked, they can be served hot, or cooled and served at room temperature. This flat omelette style dish will serve 4 to 6 people easily, often many more, as a frittata can have a dozen eggs or more in the dish along with fillers such as cheese, meat, and vegetables.

Napa Dave’s Fresh Herb Cream Cheese Frittata

12 Farm Fresh Eggs
1 tsp salt
1/8 tsp Pepper
2 Fresh Sage Leaves, minced
½ tsp Fresh Oregano Leaves, minced
½ tsp Fresh Thyme Leaves, minced
1 tablespoon Butter
1 clove garlic, minced
1 half white onion, cut into thin slivers
4 San Marzano Tomatoes, sliced
1 cup Fresh Basil Leaves, finely chopped
8 ounces Cream Cheese, cubed in about ½ inch pieces
Sour Cream or Avocado Sauce for topping

Pre-heat your oven to 325 degrees.
In a medium bowl, whisk together the eggs, salt, pepper, sage, oregano, and thyme and set aside.

Melt the butter in a large, oven proof skillet (we use a cast iron pan here on the ranch).
Add the garlic, onions and tomatoes to the skillet, and sauté for about one minute until they are soft.

Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp.|
Pour the egg mixture over the mixture in the skillet and top with the cream cheese.

Cover and bake for approximately 20 minutes or until set on top.
Serve with sour cream or an avocado sauce on top.

Enjoy!

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Help! I am addicted to Boysenberry Jam!

For breakfast here on the ranch, nothing is better than a couple of slices of my Blue Ribbon winning barley bread toasted up with some fresh cream butter and homemade jam- I have my favorites and boysenberry is at the top of the list!

I got these Boysenberries from Hattich Ranch & Farm right here in Napa (707 294-4490). Yes, I do raise a lot of berries here on my ranch, but I haven’t yet had a lot of luck with the boysenberry crop.

And they do taste Devine! Once I get a sample of this berry nectar on a spoon, people’s eyes light up with just one taste!

So, if you get a chance, run- don’t walk to Hattich’s right away as these berries have a very short season and go very fast. Do call first as   usually out working somewhere (like us!). They also have them bagged and frozen- that is how I prefer them if I am making jam as they are so much easier to use that way!

Now the best advice that I can give you if you are not an experienced jam maker is to pick up a copy of the Ball Canning Book. They usually have them wherever canning supplies are sold. I got mine at Tractor Supply, along with my canning jars, lids, etc. Canning is actually pretty easy to do, but it is important to read the directions thoroughly first and follow them exactly!

So, use the recipes that come with the book or the ones that come with your pectin so you won’t be disappointed with the results. I like to add a little citrus juice for flavor- usually lime juice if I have them. Lemons work great well, just stick to no more than a couple of teaspoons.

Try this cake out if you get the chance:

 http://www.foodista.com/recipe/TB63NGPY/boysenberry-jam-cake-with-caramel-icing

Enjoy!

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Tangy Fresh Tomato Salad Dressing Recipe

We are being optimistic here- hopefully we will have early tomatoes. All these unseasonable storms keep knocking the fruit off our plants, but things are changing weather wise around here anyways- fresh tomatoes arriving soon!

We keep little baggies of poached chicken in the freezer for quick meals. During hot weather we love garden fresh salads, and a vegetable salad topped with tender moist chicken is a favorite.

Making your own salad dressings can be quick, economical and very healthy as well. This one takes a few more minutes to pan roast some garlic cloves but is so worth it in terms of fresh flavor.

You can zip this dressing up with some horseradish or even dijon mustard for a delightful seafood salad if you like:

• 6 cloves garlic, roasted then peeled ( I throw them in a frying pan with a cover on low heat while I prepare the other ingredients)
• 1/4 cup olive oil
• 2 medium Clerici Ranch tomatoes, chopped
• 2 tablespoons lemon juice
• 1/4 cup onions, finely chopped
• 3 tablespoons Clerici Ranch Lemon Vinegar
• 1/3 cup Clerici Ranch basil, finely chopped

Throw all the ingredients in a blender and process until smooth.
Keep refrigerated if not using right away.

Enjoy!

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Clerici Chicken Ranch’s Lemon Rosemary Polenta Cakes (With Lavender Finishing Syrup)

We grind our own polenta here on the ranch and lucky for us the byproduct of coarse polenta is fine polenta (aka cornmeal). The difference in taste is immediate: it still tastes like fresh corn and has a softer texture than the stuff you find in the store. Because we use the whole kernel, it does still have the oils in the meal, so it is best frozen or used in a reasonably short period of time.

There are so many uses for this delicious grain, but here is our all time favorite polenta cake!

• 1/2 cup olive oil
• 2 large eggs
• 1 cup sugar
• 1/2 cup leftover white wine
• 1 1/4 cups all-purpose flour
• 1/2 cup polenta
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 lemon, zest of, finely grated
• 1/2 teaspoon rosemary (fresh and finely chopped)

Lavender Finishing Syrup

• 1/2 cup water
• 1/3 cup sugar
• 2 tablespoons lavender flowers (crushed-may use lemon zest instead for a lemony syrup!)

Preheat oven to 375 degrees.

Prepare an 8? cake pan for baking by cutting a parchment circle for the bottom. Next spray the inside of the pan with cooking spray, add the circle and spray the top of the circle so that all parts that the cake will touch are covered with a thin layer of cooking spray.

1. In a large bowl, whisk together the oil, eggs, 1 cup sugar, and wine until smooth.
2. In a separate bowl, whisk together the flour, polenta, baking powder, salt, lemon zest and rosemary until well combined. Pour in the liquid mixture and stir until just combined.
3. Pour the batter into the cake pan. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, 35 to 40 minutes.
4. While the cake is cooking, make the lavender syrup. Heat the sugar and the water together in a small saucepan. Let this come to a low boil with a minimum of stirring and cook for about 5 minutes until it thickens slightly. Set aside.
5. Cool in pan 20 minutes. Run a knife around edge of cake; place a cake plate on the top of the cake pan. Holding both securely, turn both over at once so that the cake is now lying on the cake plate on your counter. Remove the pan & the parchment paper.
6. Take a toothpick & poke little holes all over the top of  cake. Slowly pour the syrup into these holes so that it seeps into the cake.
7. Serve and enjoy!